This is not a crumble, crisp or a cobbler. However, it reminds me of all three and maybe it is the closest to a cobbler. But I like to think if it as a pudding cake. On the site there is a recipe for a Chocolate Self Saucing Pudding Cake and I think this dessert is more alike that one: So why isn´t it a crumble, crisp or cobbler? A crumble has, well, a crumble topping . A crisp has a crumble topping using oats and flour . As for a cobbler, well people make those in many different ways . The way I am familiar with is using a scone like topping . So, no, it`s none of those three.
Prior to making this pudding cake , I have made chocolate , caramel and lemon . I have always left fruit to crumbles and crisps. This time I thought why not a self saucing pudding cake . So using that same method but with fruit, this dessert has made it`s debut in my house.
It has a crisp top, a spongy cake and a very delicious saucy berry layer underneath. Perfect quick and delicious dessert.
When I made this yesterday, I could have probably eaten the entire dish. It might just be my new favourite dessert for the moment. It is so easy to put together and absolutely delicious. Luckily, I have one fruit loving child that helped me out. I am not telling how much is left!
Oh, you can use frozen berries if that is what you have on hand. Just let them defrost at room temperate before using.
We served this yesterday just by itself. However, suggested serving with ice cream or fresh whipped cream would be delicious. This is best served hot, but can be eaten at room temperature as well. If you would like to reheat it, it is best to do it in the oven. Cover with foil, and reheat for about 20 minutes on a low heat oven. I know many people use microwaves, but I am kind of old fashioned and don't even own one. I know, backwards. I also don't have a dishwasher or a clothes dryer. One of these days I will catch up with the rest of the world. For now I am happy in my old fashioned bubble.
Blueberry & Raspberry Baked Pudding Cake
Serves 8 / Prep time: 10 minutes / Bake time / 30 minutes
1 Cup/100 grams fresh blueberries
1 Cup/100 grams fresh raspberries
1 Teaspoon fresh lemon juice
1 Cup/125 grams flour
3/4 Cup/150 grams sugar
1 teaspoon baking powder
1/2 Cup/125 ml plain yogurt
4 Tablespoons butter, melted
1 Tablespoon cornstarch
1 Cup/240 ml boiling water
Pre heat oven to 350 degrees F. Grease a deep sided 8 inch baking dish. Put the berries in the dish and squeeze over lemon juice. Stir and set aside.
In a medium mixing bowl, whisk together the flour, 1/2 Cup/100 grams of the sugar and baking powder. Add the melted butter and yogurt. Mix until a you have a thick batter consistency. Spoon over the berries. You will need to smooth it out evenly as the batter is quite thick. Don't worry if some of the berries are peeking through.
In a separate bowl, whisk together the cornstarch and remaining sugar. sprinkle this evenly over the batter and pour over boiling water. Bake for approximately 30 - 35 minutes. A toothpick inserted in the cake part should come out clean.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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